Easy Apple Danish Recipe

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A cheesecake topped with chopped nuts and drizzled with white icing sits on a white cake stand. In the background, apples are visible in a basket, hinting at inspiration from an apple danish recipe.

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5 from 1 vote

This Apple Danish Recipe combines the best of both worlds - the rich, buttery layers of traditional Danish pastry with the comforting flavors of cinnamon-spiced apples!

Prep Time45

Cook Time25

Rise Time1 45

Total Time2 55

Servings: servings (2 cakes)

Calories: 311kcal

Author: Melissa Griffiths

Ingredients

For the Dough:

2 - 2 ½ cups unbleached all-purpose flour
1 cup whole wheat pastry flour
¼ cup sugar
2 ¼ teaspoons instant yeast (1 package)
½ teaspoon salt
¼ teaspoon cinnamon
¾ cup milk
¼ cup unsalted butter cut in to pieces
2 large eggs room temperature

For the Apple Filling:

2 large Granny Smith apples peeled, cored, diced
2 large Honey Crisp apples peeled, cored, diced
½ cup sugar
1 teaspoon ground cinnamon
¼ cup fresh lemon juice
3 tablespoons unsalted butter

For the Streusel Topping:

⅓ cup packed light brown sugar
⅓ cup all-purpose flour
¼ cup old-fashioned rolled oats (not quick-cooking)
¼ cup sliced almonds
¼ teaspoon cinnamon
⅛ teaspoon salt
3 tablespoons butter, melted

For the Icing (optional):

1 cup powdered sugar
1 tablespoon milk

Instructions

Make the Dough:

In the bowl of a stand mixer, using the paddle attachment, combine 1 cup flour, 1 cup whole wheat pastry flour, sugar, yeast, salt, and cinnamon.
In a microwave-safe dish, heat milk and butter until warm (120°–130°F). Add heated milk and butter to flour mixture. Mix in eggs. Blend at low speed until moistened. Beat 3 minutes at medium speed.
Switch to the dough hook and mix in the remaining flour a little at a time, to make a soft dough, adding more or less flour as needed. Knead the dough for 5 minutes. Place in greased bowl, turning to grease top. Cover; let rest until doubled, about an hour.

While the dough is rising, prepare the Apple Filling:

In a large bowl, combine apples, ½ cup sugar, lemon juice, and cinnamon.
Melt 3 tablespoons butter in a sauté pan. Add the apple mixture and sauté over medium heat until apples are tender and juices are thickened, about 10 minutes. Remove from heat and cool to room temperature before using.

Prepare Streusel Topping:

In a large bowl, combine brown sugar, flour, oats, almonds, cinnamon, and salt. Add melted butter and mix with a fork or your hands until mixture forms large clumps.
Cut 2 pieces of parchment paper to fit two 9-inch round cake pans. Spray the pans, line with parchment, and spray parchment. (These can also be prepared in 9" springform pans.)
Divide dough in half and keep remaining half covered with plastic wrap.
Divide the dough again in to two pieces — a smaller piece (⅓ of the dough) and a larger piece (⅔ of the dough). Shape the larger piece into a ball, then on a lightly floured surface, roll the dough in to a 9-inch round. Put the round in to the bottom of the springform pan. If necessary, use your fingers to press the dough to fit the pan.
Divide the smaller piece into 4 pieces. Use your hands to roll each piece into a 16-inch long rope. Twist two ropes together and place it on top of the dough in the pan, along the outside, to create a decorative border. Repeat with the remaining two ropes and join the twists together in the pan. Cover.
Repeat with remaining half of the dough in the second pan.
Place half of the apple filling in the middle of each coffee cake and spread to the border. Top the apple filling with streusel topping.
Cover; let rise in warm place until doubled in size, about 45 minutes.
Preheat oven to 350°. Uncover coffee cakes. Bake 20 to 25 minutes or until golden brown. Cool 5 minutes. Carefully remove from pan; place on serving plate.

Make the Icing (optional):

In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle over warm coffee cakes.

Notes

Glaze Timing: Apply the glaze while the danish is still slightly warm so it soaks in partially without disappearing completely. Too hot and it melts away; too cool and it won't stick properly.

Danish Dough: Achieve authentic danish texture by keeping the dough soft and slightly tacky, not dry or stiff. Let the dough hook do the work to avoid overworking, which ensures a tender, flaky result instead of heavy bread-like texture.

Cutting Guide: Use a pizza cutter or sharp knife to score light lines before making final cuts - this ensures even wedges that look professionally made. Start by cutting the round in half, then quarters, then eighths for perfectly uniform danish pieces.

Storage: Store leftover danish pieces covered at room temperature for up to 3 days, or wrap individual wedges in plastic wrap and freeze for up to 3 months.

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